"This is a deceptively simple philosophy that I have been working on and refining for most of my life. I am delighted to say that I have refined it down to it's essence and I can share it with a select band of friends who may appreciate it's elegance and simplicity:"

For some really good news.... I asked my State Farm Agent about a re-fi at a lower rate on my house. My agent (Brian!) is getting me 2 percentage points lower than what I have and will save me about $5600 a year, which over 15 years is $84,000! Holy cow! State Farm Bank is good! My agent is good! Going to sign the paperwork today.

Spicy Roasted Almonds

1/4 cup (1/2 stick) butter
2 tablespoons Worcestershire
1 teaspoon ground cumin
1/2 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cups whole almonds
Coarse salt to tasteMelt the butter slowly in a medium-size saucepan and stir in the spices. Add the Worcestershire sauce and the nuts. Stir until the almonds are well-coated with the butter mixture. Turn the nuts out onto a shallow baking sheet (no need to grease it) and roast the nuts in a preheated 350° oven for 15 minutes, stirring occasionally. Transfer to a serving bowl and toss with coarse salt.Serve warm, or if you prefer, cool the nuts and store them in an airtight container for up to 3 weeks. Makes 3 cups.

6 comments:

Anonymous
said...

Wow, dinner looked so good. I think we need a bigger rice cooker. They are great fun, and easy. That spice you put on the chicken, is there an address on the back? Would like to send for that.By the way, Joe's comment on yesterday's blog was great. LOLAmazing how the geese actually fly towards you. You are such a nature gal, I love it.See ya later. xoJeannie

mmmmmm Have a giant Maggie for me!!:)I have a rice cooker but rarely use it. Never thought of putting veggies in it. However, as I recall Eric uses it to steam veggies. Oh I am just not creative but you sure are! Love the looks of that meal! mmmmmThe only time I bought Panko it tasted and smelled rancid. Didn't now how it was SUPPOSED to smell and taste. I had to get it off a high shelf so maybe it had been there for a long time.

Another inspiring blog of what to try in the kitchen. Have never used a rice cooker- but given the demographics of where we live- there are tons of models to check out. Now that I know they aren't just for rice- will strongly consider.

I usually make my own bread crumbs- but when I don't have a ready stock- I do use Panko with great success.

This rice cooker Jerry and I bought in Little Tokoyo (Los Angeles neighborhood) in 1974. It certainly has served me well for 38years! I always only used it for rice, but then had a 'steamer' I put vegetables in. Silly, didn't need the steamer. Of course it's long gone and the National Rice Cooker is still honkin' on!